A selection of 31 delicious dishes to recommend

I once saw an article that said: "When food is present, you can always think about it, or be greedy, observe before eating, think while eating, and simmer after eating. It is natural to eat, chew quietly and gently. Aftertaste, unusual charm. Eating food is a kind of happiness, taste is a kind of fun, and the transparent ink fragrance feels the spicy, salty and sweet in the text, which is a kind of happiness. Those who can eat can get a stomach-warming enjoyment; The eater finds a piece of peace of mind." Taste it carefully and feel deeply! Food has now become a part of our life, life, walk slowly, live slowly, life does not need gorgeous coats, nor sweet words, what life needs is to eat three meals a day, and live plainly finish each day. Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with you every day, and cheer for a wonderful life every day!

double-cooked beef

Ingredients: 250g beef, 30g starch, 20g flour, 3g tender meat powder, 1 egg, half green pepper, half red pepper, 3g salt, 1g pepper, 3g chicken essence, 15g ginger juice, 10g cooking wine, 5g ginger and garlic, oil Moderate

practice:

1. Wash green peppers and red peppers and cut them into pieces. Chop the beef into velvet, add starch, flour, tender meat powder, a little salt, pepper, chicken essence, cooking wine, ginger water, egg green, stir into velvet and roll into half-centimeter thick slices and cut them into pieces. rectangle fast

2. Heat the oil in the pot for 6-7%, deep fry the beef slices until light yellow and take out

3. Heat the oil in the pot, add ginger and garlic slices, green peppers, red peppers and fry until fragrant, then fry the fungus until it is broken, add the beef slices and stir well, add cooking wine, salt, pepper, chicken essence and adjust the taste

Dry Pot Pork Ribs

Ingredients: pork ribs, carrots, celery, onions, ginger, rice wine, garlic, dry pot seasoning, light soy sauce, dark soy sauce, corn starch, rapeseed oil, refined salt

Steps: 1. Cut the ribs into small pieces, soak them in water for about half an hour, change the water two or three times, add rice wine and marinate for 15 minutes, cut the celery into sections, and cut the carrots into strips. Cut onion, ginger, and prepare dry pot seasoning powder.

2. Drain some water from the ribs, add 2 tablespoons of oil and mix, then add an appropriate amount of cornstarch and mix well, then mix in some oil.

3. Put oil in the pot, deep-fry the ribs, fry until lightly yellow and remove, heat the oil again, and fry again in the pot, remove and set aside.

4. Leave the base oil in the pot, add ginger slices, shredded onion and garlic slices and fry until fragrant. Add carrots and celery and sauté until softened. Add the fried pork ribs and stir well. Add dry pot seasoning powder, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, and an appropriate amount of refined salt, stir well and serve.

Spicy Tempeh with Clams

Ingredients: razor clams; garlic; soy sauce; vinegar; sesame oil; green onions; ginger; dried red peppers; tempeh;

Practice: 1. After cleaning the razor clams, soak them in light salt water for 1 hour to remove the sediment; put them into the pot, add the submerged water; boil them on high heat;

2. Rinse the clams with the original soup after filtration, remove and drain; smash the garlic and chop it up; add soy sauce, vinegar and sesame oil to make a sauce; pour it on the clams and mix well.

3. Shred the shallots and ginger, cut the dried red peppers into sections, and chop the tempeh; take out the oil pan, sauté the shallots, ginger, dry red peppers and tempeh; pour over the mixed clams; sprinkle with parsley and mix well. .

Mushroom and Sticky Rice Chicken Rolls

Ingredients Glutinous rice, mushrooms, carrots, fresh bamboo shoots, shallots, chicken legs, cooking wine, soy sauce, salt, chicken essence, pepper.

Practice: 1. Wash the mushrooms, carrots and fresh bamboo shoots, drain and cut into small pieces;

2. Pour oil in the pot, when it is warm, add diced vegetables and stir fry;

3. Add seasoning and chives and fry until cooked, serve on a plate;

4. Soak the glutinous rice overnight in advance and control the water;

5. After mixing the glutinous rice and vegetables, steam them in water;

6. Boneless chicken thighs, marinate with cooking wine, salt, soy sauce, pepper and chicken essence and refrigerate overnight;

7. Unfold the marinated chicken, scoop a piece of steamed glutinous rice vegetable in the middle, and roll it up;

8. Wrap the chicken rolls tightly with tin foil, and screw them tightly like wrapping candies;

9. Put it in the oven, 180℃, about 25 minutes.

Fish-flavored pork liver

Salt, sugar, chicken essence, pork liver, pickled pepper, ginger, onion, ginger, garlic, celery, soy sauce, balsamic vinegar, cooking wine, starch

Method: Cut the pork liver into thin slices, wash the blood and water, add salt, cooking wine, water and starch to make the sizing evenly

Boil ginger and pepper and mince, mince ginger and garlic, chop green onion and celery, take another bowl, mix soy sauce, balsamic vinegar, sugar, chicken essence, and water starch into fish sauce

Put the mixed oil in the pot and heat it up, add the pork liver and stir fry quickly until it changes color, add the minced ginger and garlic, soak the ginger and soak the minced pepper and fry until fragrant

Then add the onion ginger and celery and fry for a while, cook in the fish-flavored sauce, wait for two seconds, then quickly stir-fry for a few times.

Mabo tofu

Ingredients tofu and meat stuffing Pixian bean paste Sichuan pepper pepper tempeh green garlic minced green onion ginger broth soy sauce sugar pepper

practice

Cut the tofu into pieces, if you are afraid that the tofu is broken, you can blanch it first (add salt in the water and cook for 3 minutes)

Put oil in the pot, fry the Pixian bean paste in a small fire, and fry the red oil

Put tempeh, minced green onion, minced ginger. Meat stuffing (both pork and beef), stir fry, add broth (can be replaced with water, boiled water), boil, add tofu, add soy sauce, sugar, pepper, simmer for 5 minutes on low heat to make the tofu taste good, Fire to collect juice, water and starch to thicken~~

Add green garlic, sprinkle with chili powder, pepper powder

Stewed Pork Belly Soup

Main ingredients pork belly 600g cooking wine, green onion, ginger slices, salt, white sugar, white pepper, flour

Steps: Onion and ginger, wash and change the knife, after the pork belly is thawed, rinse it once in clean water

Pork belly, sprinkled with 3 tablespoons of salt, fully rubbed, kneaded, rinsed

Pour in an appropriate amount of flour, knead the inside and outside in place, squeeze out the dirt, rinse with water

The above steps are repeated 3 times until all the dirt is washed, and finally rinsed thoroughly with clean water

Cut the cleaned pork belly into small pieces, boil the water in the pot, put in the pork belly, fly water, rinse the pork belly and set aside for later use

Put water in the casserole, add the shallots and ginger, bring to a boil

After the onion and ginger water is boiled, pour in the processed pork belly

After the first boil, pour in cooking wine, boil again, turn to low heat and simmer for 90 minutes until the pork belly can be easily chewed

Add a pinch of salt and five small grains of white sugar

Lamb Stir Fry

Ingredients Lamb brisket, rice wine, salt, soy sauce, thirteen incense, coriander, red pepper

Method: Cut the lamb brisket into strips with rice wine, salt, a little soy sauce, and thirteen incense, mix well and marinate for half an hour, and put more rice wine; fat mutton slices (no use);

Heat the pot, add the fat mutton and fry it out of oil (if not, use salad oil instead);

Put the marinated lamb brisket and red pepper into the pot and fry over high heat;

Turn off the heat, add the washed coriander and stir fry evenly. The remaining temperature will make the coriander soft, and the coriander will come out of water when the fire is turned on.

Slippery meat

Ingredients Pork, 100g starch, 2 sharp peppers, 1 teaspoon salt, 2 tablespoons soy sauce, 5g onion, 5g ginger, 5g garlic, 1 tablespoon cooking wine, appropriate amount of water, 1/2 teaspoon sugar, 400ml vegetable oil

The practice is to cut the meat into small pieces, add eggs, starch, and beef powder, mix well, and marinate for 15 minutes to taste.

Dice peppers, slice carrots and garlic cloves. Heat the oil in a pan, put the meat into the pan and fry it until it is set, change color and remove it.

Turn the frying pan to medium heat, then fry the meat in the frying pan until golden brown and remove from the oil.

Take another bowl, add sugar and starch and mix well to make a sauce for later use.

Leave a little oil in the pan, first pour in sliced ​​garlic and saute until fragrant, add pepper, then add peppers and carrots and stir fry until half cooked.

Pour in the fried meat and stir-fry for a few times, pour in the gravy, add an appropriate amount of salt according to your own taste, and stir-fry for a few times.

Braised Pig Trotters with Soybeans

Ingredients Soybean, pork knuckle, green onion, garlic ginger, rock sugar, soy sauce, Huadiao wine, oyster sauce, tomato sauce

Method Wash the soybeans and soak them in water for 30 minutes

The pork knuckle is cut into small pieces by the seller, boiled in boiling water until the skin changes color, and then rinsed

Heat the pot, put rock sugar in it, until the rock sugar dissolves into golden syrup, put in the pig's hand, and evenly coat the pig's hand with sugar color

Pour enough boiling water into the pot, add soybeans, onion ginger garlic, and all seasonings except salt

After the water is boiled, change to low heat and simmer for at least one and a half hours, preferably more than 2 hours

After most of the water is submerged, add salt, and then simmer until there is a little left in the soup

Grilled Pork Rolls with Sauce

Material: 150g pork slices, one cucumber, one soy sauce, one tablespoon of white sesame seeds, and the right amount of salt.

practice:

1. Smear the pork slices with salt koji, remove the head and tail of the cucumber, cut into three sections horizontally, and cut into four equal sections along the grain, and wrap the pork slices.

2. Heat a pan over medium heat and brush with a little oil. Fry the pork rolls until the surface is fragrant.

3. [Sauce] Cook in the pot until the juice is collected, and the pork is cooked.

4. Sprinkle a little white sesame seeds to garnish

Tomato Shrimp Tofu

Ingredients: 150 grams of shrimp, 500 grams of tofu, 3 shallots, tomato sauce, white sugar, salt, starch;

practice

1. Open the back of the shrimp and cut the tofu into thick slices for later use. Put a small amount of oil in the pot, and when the oil is hot, add the tofu to fry.

.2 Fry the tofu until golden brown on both sides, drain, drain the oil and set aside. Adjust the water and starch, add the shrimp, season with salt, and mix well.

3. Put a small amount of oil in the pot, when the oil is hot, add the shrimp and fry. Fry until the surface of the shrimp is golden brown.

4. Take another pot, put an appropriate amount of oil in the pot, pour in an appropriate amount of tomato sauce. Add white sugar.

5. Stir into a uniform tomato sauce. Pour the fried tofu and shrimp into the pot.

6. Mix well, sprinkle chopped green onion on the surface.

Dried Squid with Garlic Moss

Ingredients: dried squid, spring onion, garlic moss, ginger slices, aniseed, cinnamon, bay leaves, dark soy sauce, light soy sauce, rock sugar, salt, oil

practice:

1. Wash the dried squid in cold water overnight, remove the purple film and cut it into strips; cut the garlic moss into sections.

2. Pour a little oil into the pot, add garlic moss, onion and ginger to burst into fragrance.

3. Add the dried squid and stir fry, pour in the light soy sauce, dark soy sauce, rock sugar and stir fry until it is colored, add an appropriate amount of boiling water.

4. Add cinnamon and bay leaves, cook on high heat until the water boils, add an appropriate amount of salt, and simmer on high heat for 15 minutes until the soup is dry.

Stir-fried Beef with Wild Celery

Ingredients: appropriate amount of wild celery, beef, starch, pepper, soy sauce, garlic, ginger, salt, and chicken powder.

practice:

1. Wash the celery and beef, remove the leaves of the celery and cut into small pieces, and cut the beef into shreds for later use.

2. Add a little soy sauce, pepper powder and 2 tablespoons of starch to the sliced ​​beef and set aside.

3. Shred ginger and mince garlic for later use. Put an appropriate amount of oil in the pot, sauté minced garlic until fragrant, add beef and stir-fry for a while, and then dish out the fried beef.

4. Add a little oil to the pot, add wild vegetables and stir-fry for a few times, add beef, add a little salt and a little chicken powder and stir-fry evenly before serving.

Potato Roast Chicken

Ingredients: 700 grams of fresh chicken; 10 pickled peppers; 1 tablespoon of soy sauce; 2 green peppers; 2 tablespoons of rice wine; 6 garlic; 2 green garlic sprouts; 5 tablespoons of rapeseed oil; 1 tablespoon of rock sugar; granules; 2 teaspoons of pepper powder; 2 tablespoons of Pixian watercress; 3 large pieces of pickled ginger

practice

1. Cut the pickled ginger and garlic into slightly thick slices, and cut pickled peppers, green peppers, and green garlic sprouts into sections.

2. Cut the potatoes into pieces and soak them in water to remove the starch.

3. After the chicken is washed, cut it into pieces.

4. Heat the oil in the wok, until the foam melts and slightly emit green smoke, let it cool, and then add rock sugar.

5. Fry over low heat until the rock sugar melts and starts to form reddish brown foam.

6. Immediately add the chicken and stir well, add soaked ginger, rice wine, star anise and grass fruit, stir fry for 5 minutes over medium and low heat, until the color changes.

7. Add half of the garlic slices, add bean paste and soy sauce and fry until fragrant.

8. Add the potatoes.

9. Pour water into the pot, and the potato pieces are not covered.

10.1 After boiling, cover and simmer over medium-low heat until potatoes can be pierced with chopsticks (about 8 minutes).

11. When there is still half of the juice in the pot, put the other half of the garlic slices, pickled peppers, green peppers, and green garlic stalks and cook for 2 minutes.

12. 1 Add the pepper powder, put the garlic leaves, stir well, and you’re done.

white jade soup

Practice: 1. Cut the tofu into about 3 cm, and set aside small square pieces.

2. Separate the leaves and sides of the cabbage leaves, and slice them for later use.

3. Heat a small amount of oil in the pot. When the oil is hot, turn to low heat, add the cabbage and tofu, and stir fry for half a minute.

4. Add 2 liters of water, continue to simmer for 10 minutes, add a little salt and serve.

Garlic Roasted Pork Belly

Ingredients: pork belly, mushrooms, garlic, green and red peppers, salt, sugar, hot sauce, pepper, soy sauce, white wine, monosodium glutamate

Practice :

1. Use cornmeal for raw pork belly. After backwashing with vinegar three or four times, add star anise in water, and cook onion and ginger for 40 minutes.

2. Cut the pork belly into strips, put 20 cloves of garlic under cold water in the pot, cook thoroughly to remove the spicy taste (cook until translucent)

3. Green and red pepper cut into slices

4. Boil the garlic water, take out the garlic belly and cook for a minute or two

5. Restart the oil pan, fry the garlic until golden brown, then add the mushrooms (all in two), then add the pork belly strips, add a little water to shake 5 pots after one minute, add two teaspoons of chili sauce, and one tablespoon of soy sauce , 2 teaspoons sugar, 1 teaspoon salt and 1 teaspoon pepper

6. When the juice is collected to one third, add water starch and put green and red pepper flakes, cook two or three tablespoons of white wine from the side of the pot, shake the pot (it will catch fire)

7. Turn off the fire, add a little monosodium glutamate and then put on a plate

Stir-fried preserved meat with green peppers

Material: Chinese sausage (2), bacon (1), red pepper (1), green pepper (2), garlic (appropriate amount), salt (appropriate amount), light soy sauce (appropriate amount)

Method: 1: Slice bacon, sausage, green pepper, red pepper and set aside;

2: Add oil and saute garlic until fragrant, fry preserved meat until transparent, add green and red peppers and stir fry;

3: Slip some water on the side of the pot, add salt and soy sauce to taste;

4: Stir fry until the green peppers are broken and ready to serve.

Braised Chicken with Winter Melon

1. Peel the winter melon and cut it into pieces; cut the chicken into small pieces and set aside.

2. Heat up a wok, pour in about 2 tablespoons of salad oil, sauté ginger and chili flakes over low heat until fragrant, add chicken and fry until the meat turns white.

3. Add in winter melon pieces, Helu, rice wine, and water, bring to a boil and simmer over low heat for about 30 minutes.

4. Thicken with white powder water and sprinkle with sesame oil and mix well.

Hakka Braised Pork

Preparation method: 1. Cut the pork belly with skin into pieces, stir fry the oil in the pan until the oil comes out, add brown sugar, star anise, sage, fragrant leaves, cooking wine, white wine, ginger slices and scallions and fry them together to color, etc. When the salt and monosodium glutamate are well seasoned, pour into the casserole and cover, then simmer for 2 hours on low heat.

2. Put the water-fat fungus and tea tree mushrooms in a fresh soup pot with salt and simmer to taste. After removing the water, pour it into a clay pot with braised pork and simmer for a few minutes, then it can be served on a plate.

Stir-fried Oyster Mushrooms with Salt and Pepper

2/1 tablespoon oyster sauce 2/1 tablespoon light soy sauce 1 tablespoon salt and pepper

The practice of stir-frying oyster mushrooms with salt and pepper

Wash the oyster mushrooms, blanch them in cold water, squeeze out the water and tear them into filaments for later use (must squeeze the water out);

Wash the ginger, peel it and cut it into shreds; wash the shallots and cut them into sections, flatten the white of the onion with a knife and separate the green onion leaves;

Mix the above amount of oyster sauce and light soy sauce to make a sauce for later use;

Heat a frying pan over high heat, pour in an appropriate amount of oil and heat it up, add in the white onion and shredded ginger and sauté until fragrant, then pour in the shredded oyster mushrooms and start to stir fry over medium-low heat until the shredded oyster mushrooms start to turn yellow;

Pour in the prepared sauce and quickly stir well, continue to fry until the oyster mushrooms completely absorb the sauce and appear dry;

Spread the shredded oyster mushrooms evenly on the bottom of the pot, and evenly sprinkle an appropriate amount of salt and pepper (be careful not to put too much, it will be too salty);

Lastly, add the green onion leaves and stir-fry for a while until the green onion leaves are soft.

Kelp salad

Ingredients Dried kelp, coriander, carrot, garlic, balsamic vinegar, chili, soy sauce, sugar

Process 1. Soak the kelp shreds in water for 1 hour in advance, wash the carrots and cut them into shreds, wash the coriander and cut them into pieces, peel the garlic, chop them into pieces and put them in a small bowl.

2. Pour water into the pot, boil the soaked kelp shreds and carrot shreds and blanch.

3. Boiled shredded kelp and carrot directly into cold water to cool, remove and drain water, add light soy sauce, balsamic vinegar, sugar and salt to the garlic bowl.

4. In another pot, pour in oil and sauté the chili until fragrant. Stir the chili oil into the garlic while it is still hot. Put the drained kelp shreds into a bowl, add the coriander, and drizzle the chili garlic oil.

tangerine peel millet porridge

Ingredients: 150 grams of millet, 1 tangerine peel, 3 red dates, 3 slices of ginger, appropriate amount of salt

Practice: 1. Wash and shred red dates;

2. Put the millet and dried tangerine peel into the rice cooker, add an appropriate amount of water;

3. Cover the lid, select the porridge cooking function, and set the time to 45-60 minutes;

4. When the time is up, add an appropriate amount of salt and stir well.

Spicy and Sour Chicken Gizzard

Ingredients: 10 chicken gizzards (200g), 200g capers, 1 fresh red pepper, 5g minced ginger, 5g minced garlic, 5g chopped green onion, 1/4 tsp salt, 1/2 tbsp rice wine , 1 tsp sugar, 2 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sesame oil

practice:

1. Cut the chicken gizzard into thick slices, cut the sour beans into small pieces, cut the red pepper into small pieces, mince the ginger, garlic, and scallion into minced pieces.

2. Heat 1/2 tbsp of oil in a pot, add chicken gizzard slices, salt, rice wine, stir fry over high heat until discolored, and pour out the soup for later use.

3. Put 1 tablespoon of oil in the pot, add ginger, green onion and minced garlic to the cold oil and fry until fragrant.

4. Add in chopped capers, 1 tsp sugar, stir fry over medium heat until fragrant.

5. Finally add the fried chicken gizzards, light soy sauce, dark soy sauce, turn to high heat and stir-fry for about 1 minute.

6. Finally add fresh red pepper, sesame oil and stir fry for about 1 minute.

cumin potatoes

Practice: 1. Chop the shallots, wash the potatoes, sit in a pot and boil water, put the potatoes in high heat and bring to a boil, turn to low heat and continue to cook for 20 minutes, turn off the heat, simmer for a while, take out the cold water, peel the skin and cut into small pieces;

2. Heat up a pot and pour olive oil, add appropriate amount of cumin grains and turmeric powder, mix well and stir-fry until fragrant, then pour in potato cubes and stir-fry quickly;

3. Cover the pot and turn to low heat and continue to bake for 6 minutes. Open the pot and sprinkle a little salt and chopped chives, mix well and serve.

Sausage Fried Celery

Material: Celery, Chinese sausage, onion, ginger, garlic, salt;

Practice 1. Wash the celery, cut it with an oblique blade, and cut the sausage with an oblique blade.

2. Heat the wok, add a proper amount of oil, stir fry the shallots, ginger and garlic slices, pour in the celery slices, fry until they are broken green, add the sausage slices and stir fry, add a little salt to the pan.

scrambled eggs with chive flowers

Ingredients: appropriate amount of chive flowers, 2 eggs, appropriate amount of oil, appropriate amount of salt, and appropriate amount of chicken essence.

Practice 1. Prepare leek flowers (cleaned) and eggs.

2. Cut the chives into small pieces.

3. Break the eggs into the bowl.

4. Heat the oil in a pot. When the oil is 70% hot, put in the eggs and quickly stir fry them evenly. Set aside.

5. Leave the oil in the pot, add the chives and stir fry them.

6. Stir-fry until soft, season with salt and chicken essence, and stir-fry evenly.

7. Add eggs, stir well and serve.

Fried Vermicelli

Materials: celery, vermicelli, pork, oil, salt, onion, ginger, garlic, soy sauce, cooking wine

Practice: 1. Remove the leaves and roots of the celery, wash it, and cut the celery diagonally into inch sections.

2. Put water in a pot and boil, add vermicelli and cook until soft, soak the soft vermicelli in warm water for 1 hour, and soak the vermicelli until there is no hard core.

3. Cut pork into shreds, scallions and chopped green onions, mince ginger, and slice garlic.

4. Heat up the oil in a pot, add chopped green onion, minced ginger and garlic slices and saute until fragrant.

5. Add shredded pork and stir fry until the color turns white, add celery and stir fry for 2 minutes.

6. Add vermicelli and stir fry evenly, pour in soy sauce and cooking wine.

7. Add salt, add half a bowl of water, cook for 3 minutes, until there is a little soup left.

Grilled Sea Cucumber with Abalone Sauce

Practice 1. Prepare sea cucumber

2. Reserve abalone juice and water starch and other condiments

3. Heat the oil and fry the onion, ginger, pepper, etc. until fragrant

4. Put the cut sea cucumber

5. Put abalone juice, appropriate amount of salt and water to simmer, then thicken with starch to collect the juice.

Cashew Chicken

Ingredients: chicken, eggs, carrots, green and red peppers, onion ginger, oil, cooking wine, soy sauce, sugar, starch, vinegar, salt, cashew nuts

Practice: 1. Wash the chicken and cut it into cubes, grab it with egg white and set aside; fry the cashew nuts until golden brown and set aside;

2. Wash, peel and dice carrots; wash and dice green and red peppers; cut green onions and slice ginger;

3. Boil the water, blanch the carrots, then remove them and put them in cold water for a crisp taste;

4. Then put the chicken in boiling water and blanch it out to control the moisture;

5. Leave a little oil in the pot, add the shallots and ginger to saute until fragrant, add the chicken, after frying, add a little cooking wine, continue to stir fry, add a little soy sauce to enhance the color and flavor, then add half a spoon of sugar to thicken . Turn off the heat for five minutes, add a little vinegar, salt, and finally put in the cashew nuts, and put them out of the pot.

Stir-fried Shredded Pork with Enoki Mushrooms

Ingredients: 1 enoki mushroom, 1 tenderloin, 1 tsp salt, a little chicken essence, a little pepper, a little Maggi fresh soy sauce

practice

1. Cut off the roots of Flammulina velutipes and clean them; shred the meat, add wet starch, salt, chicken essence, and pepper to marinate for 10 minutes

2. Clean the enoki mushrooms, squeeze the water and cut them into sections

3. Heat the oil in a hot pot, slide in the marinated shredded pork and stir-fry, turn off the heat when the color changes slightly, and scald the cooked shredded pork with the remaining heat

4. Put the oil in the pot, heat it up, add the enoki mushrooms and stir fry until the enoki mushrooms are very soft, add salt, chicken essence, Maggi fresh soy sauce, add the pre-fried shredded pork and stir fry together before serving. Just